John Myers
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Mediterranean Courgette and Mushroom Vegetables with Creamy Cheese Polenta
The perfect mediterranean courgette and mushroom vegetables with creamy cheese polenta recipe with a picture and simple step-by-step instructions.
Vegetables:
- 1 green Zucchini fresh
- 1 white Zucchini fresh
- 300 g Mushrooms brown
- 3 Tomatoes
- 3 Shallots
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 2 tbsp Paprika pulp
- 1 tbsp Honey liquid
- 2 tbsp Noilly Prat
- 3 tbsp Bianco balsamic vinegar
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Telly cherry pepper
- 1 tsp Rosemary fresh
- 1 tsp Oregano (wild marjoram) spice
- Extra virgin olive oil
Cheese polenta:
- 500 g Corn polenta
- 1,5 ml Vegetable broth
- 200 g Beaufort
- 200 g Mild mountain cheese
- 200 g Telly cherry pepper
- 200 g Freshly grated nutmeg
- 200 g Garlic pepper from my KB
- 200 g Seasoned salt from my KB
- Freshly chopped chives
Vegetables:
- Clean and wash both types of zucchini, cut in half lengthways and cut into pieces 1-2cm thick. Clean and quarter the mushrooms. Wash and quarter the tomatoes, remove the stalk. Peel shallots and garlic, quarter shallots, grate garlic. Wash herbs, shake dry and roughly chop.
- Heat the olive oil and roast the mushrooms with the shallots! Take out of the pan. Then roast the zucchini and add tomato paste and paprika pulp and sizzle briefly. Then add tomatoes and stew everything. Then add the mushrooms, shallots and herbs again and grate the garlic. And let go!
Cheese polenta:
- Heat the vegetable stock and stir in the polenta and cook everything for 10 minutes while stirring occasionally! Grate the cheese and stir into the polenta. Season with pepper, nutmeg, seasoned salt, garlic pepper and refine with chives!
Vegetables:
- Season the vegetables with honey, Noilly Brat, balsamic vinegar, seasoned salt, garlic pepper, pepper and season!
- Now serve either with the meat you want or just like that! 🙂
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